Zucchini skillet
Easy and healthy way to use all the leftover vegetables in the fridge. Feel free to add more veggies like mushrooms, green beans, corn, and beans.
Ingredients
- 454 gram ground beef lean I use 93/7 from Trader Joes
- 600 gram zucchini
- 120 gram tomato
- 100 gram onion
- 2 clove garlic
- 120 gram green Bell Pepper
- 14 gram jalapeño
- 28 gram Queso Fresco, Queso Blanco, Cotija, Texas Mex, or any other cheese
- 4 gram cilantro
- 1 teaspoon 0.5 Cumin 1 0 0 0 0
- 1 teaspoon Paprika
- 2 teaspoon Oregano
- 2 teaspoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon salt
Instructions
- Chop veggies, cilantro and mince garlic
- In a pan over medium heat brown ground beef, onions, and garlic. Towards the end add bell pepper andjalapeños.
- Add spices, tomatoes, 60 ml water. Let simmer 8 minutes
- Add zucchini, let cook for 2 min
- Sprinkle with cheese, cook for another 2 minutes and serve topped with fresh cilantro and red pepper flakes formore heat
Notes
Serve over cauliflower rice, brown rice, noodles, or quinoa.